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Anybody have a good chimichurri recipe they can rec...

picklelicious Jul 3, 2011 11:41 AM

Looking to match some of the flavors I get when I'm down in the Miami area from time to time with a good chimichurri sauce for some beef. Does anyone have a really good recipe you've used and had success with you could recommmend?

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  1. Veggo RE: picklelicious Jul 3, 2011 11:48 AM

    Mine is:
    1 bunch destemmed flat leaf parsley
    6 peeled garlic cloves
    1/2 cup OO
    1/4 cup balsamic vinegar
    3 tbsp. lemon or lime juice
    1/2 tsp. cayenne
    1/2 tsp. salt
    I whack the garlic first in my handy little chopper, then stuff in all the leaves, and add the other ingredients and whack it again.

    3 Replies
    1. re: Veggo
      picklelicious RE: Veggo Jul 3, 2011 11:54 AM

      Do you find it better to serve right away, a few hours after, or the next day?

      1. re: picklelicious
        Veggo RE: picklelicious Jul 3, 2011 12:00 PM

        Same day is the best by far, though it lasts 5 days or more. I chill it for an hour or so, but not so much that it thickens because of the OO. On the second day and beyond, take it out of the fridge an hour before serving.

        1. re: Veggo
          picklelicious RE: Veggo Sep 4, 2011 07:03 PM

          Veggo, I used your recipe and it was very well received. I think the balsamic may be a slight variation from most of the recipes I saw, but I used a very good balsamic vinegar, and I was quite pleased with the results.

    2. l
      LUV_TO_EAT RE: picklelicious Jul 6, 2011 11:42 AM

      chimichurri is good...you might also want to try an onion pebre (search Chowhound for my post recipe).

      1. missmar79 RE: picklelicious Jul 6, 2011 02:06 PM

        i do it with cilantro

        bunch of cilantro
        5 crushed or pressed garlic cloves
        2-3 tblspoons red wine /champagne vinegar (or to taste)
        1.25 cups o/o

        lots of bread!

        1. j
          joonjoon RE: picklelicious Jul 7, 2011 10:00 AM

          I don't have exact portions but people go nuts for my chimi:

          Equal parts parsley and cilantro.
          EVOO, Wine Vinegar and Lime Juice.
          Garlic and jalapeno, S+P to taste, and a little paprika.

          It's best after it's sat for an hour or so.

          1. e
            escondido123 RE: picklelicious Jul 7, 2011 11:28 AM

            I use parsley, fresh oregano or marjoram, a little fresh mint if I have it, along with garlic, red wine vinegar, red pepper flakes, s & p. Basically a garlic vinaigrette with lots of herbage.

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